Steak 101: How to choose a steak and cook it in a pan (no thermometer)

Summary by Krater

This video covers the basics of choosing and cooking three entry-level steaks (ribeye, strip, and tenderloin) in a pan using sensory cues instead of a thermometer. It concludes that high-heat pan-searing with frequent flipping produces the best crust and even cooking, and that pan-searing is best suited for steaks around one inch thick.

From the video

Answers: How do I choose and cook a steak in a pan?

• Steak cuts selection
• Pans for cooking steak
• Pan-searing steak technique
• Seasoning steak
• Determining steak doneness by feel
• Basting steak with butter
• Cooking thick vs thin steaks

Ingredients

• ribeye
• strip
• tenderloin
• flank
• salmon
• chicken breast
• salt
• pepper
• olive oil
• garlic
• thyme
• butter

What it concludes

• Cast iron pans are ideal for steak because they are naturally non-stick and heavy enough to conduct high heat evenly.
• Teflon non-stick pans should be avoided for steak because high temperatures can break down the coating and release harmful gas.
• You can successfully cook a great steak straight out of the refrigerator.
• Oiling the steak rather than the pan results in less oil burning and smoking on the uncovered surface of the pan.
• Extruding olive oil can be used at very high heat despite popular belief.
• Flipping the steak every 30 seconds results in a great crust and more even cooking throughout, making it ideal for beginners.